Shh! Here's a secret: You should be using brown butter in all your desserts.
Brown Butter Cinnamon Rolls
1/2 stick brown butter, chilled
1/4 stick brown butter, melted
1 can pizza dough
2/3 cup sugar
2 teaspoons ground cinnamon
2/3 cup powdered sugar
1/2 teaspoon vanilla bean paste
1 teaspoon water
On a lightly floured surface, roll pizza dough into a large rectangle.
Mix the sugar, cinnamon and brown butter in a small bowl and spread the mixture evenly over the dough.
Starting at the long end, roll the dough up tightly and slice into thick slices. Place them in a greased 9-inch square cake pan leaving a little space between them.
Cover with plastic wrap and let the rolls rise for about 30 minutes, then bake until golden brown and bubbly, about 20 to 25 minutes.
To make the glaze, mix the powdered sugar, vanilla and remaining brown butter together with a dash of water if needed, then drizzle over the warm rolls.
Brown Butter Chocolate Meringue Pie
1 stick of brown butter
For the crust:
28 Oreo cookies (2 packages)
Pinch of salt
1/2 stick brown butter
For the filling:
3 ounces dark chocolate
2 tablespoons cornstarch
1/4 cup milk
2 cups heavy cream
1/2 cup cocoa
1/2 cup sugar
1 teaspoon vanilla paste
1/4 stick brown butter
1 teaspoon sea salt
For the meringue:
3 large egg whites
1/3 cup sugar
2/3 cup powdered sugar, sifted
For the crust, place the Oreos and salt into the bowl of a food processor and blitz until you have a mixture that resembles breadcrumbs. Drizzle in the slightly cooled brown butter and pulse until the mixture comes together. Pour into a slightly greased 9-inch springform cake pan, and press into the base and sides to form a crust. Place into the fridge for at least 1 hour.
For the filling, finely chop the chocolate. Put the cornstarch into a cup and whisk in the milk until smooth.
Put the cream, finely chopped chocolate, cocoa, sugar, vanilla paste, brown butter and salt into a large saucepan and place over a medium heat, stirring gently until the chocolate has melted.
Remove from heat and whisk in the cornstarch and milk mixture until incorporated then put the pan back on the heat and whisk constantly until the mixture thickens.
Pour the mixture into the crust. Place in the fridge overnight. (Don’t leave it longer than 24 hours, as the base will start to soften.)
When ready to serve, remove the pie and make the meringue. Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add sugar and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes.
Spoon meringue over pie, swirling decoratively. Use a blow torch to toast meringue, if desired.
1 1/2 sticks butter
Heat a thick-bottomed skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter.
Once melted, the butter will foam up a bit. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Strain into a small bowl and allow to cool slightly before using.
Brown Butter Brownies
3/4 stick brown butter, melted
3/4 stick brown butter, chilled
1 box brownie mix
1/2 cup caramel sauce
Pour the melted brown butter into the brownie mix and follow the rest of the instructions on package to form a batter, leaving out any oils.
Mix the chilled butter into the caramel sauce. (It will feel like it’s splitting but keep mixing and it will come together.)
Pour the brownie batter into a greased 9-inch square brownie pan and smooth out the top with a palette knife. Spoon over the caramel and swirl into the batter using a toothpick or wooden skewer.
Bake according to package instructions.
Allow to cool in the pan for 20 minutes before slicing and serving.